Coronavirus quarantine comfort foods can include fresh, light meals like this chopped salad recipe with a bright lemon soy sauce dressing.
and crusty loaves in my kitchen, there’s salad. A lot of it. If you’re a born-and-bred Angeleno like me, salad is nostalgia, especially when temperatures rise above 80 degrees. On those days, all I want is cold, crisp vegetables in a light, bright dressing.
When I was a kid, that meant iceberg lettuce with Chinese-chicken-salad dressing. Whether or not the salad included chicken, the dressing hit the spot every time. It was a little sweet and a little sour with the umami savoriness of soy sauce and the unmistakable toasted richness of sesame oil.. It’s a way of capturing the last of the citrus season by using lots of zest and juice. Limes or other tart citrus work as well.
I usually avoid pulling out my blender because I don’t want to wash it, but I think it’s worth it here. Blending the bits of lemon zest and garlic into the dressing not only distributes their flavors evenly, it also thickens the dressing a bit for a more satisfying salad.
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